Ingrids Rouladen Recipes

GERMAN ROULADEN

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

BEEF ROULADEN

Steps:

• Preheat oven to 325°F.
• Layout beef slices and gently pound using a meat tenderizer.
• Spread a thin layer of mustard over each slice and season with pepper.
• Lay bacon over each slice. Top with onions and a dill pickle.
• Roll each Rouladen jelly-roll style and secure with toothpicks.
• Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and ¼ cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

INGRID'S ROULADEN

Steps:

• Pound steaks very thin, about 1/8-inch thick, using the flat side of a mallet. Spread 1 tablespoon mustard over each; sprinkle with salt and black pepper.
• Center 1 bacon slice on each steak. Sprinkle 1 tablespoon onion on top; reserve remaining onion. Place 1 pickle spear at the end of each steak; roll up, tucking edges in. Secure rolls with kitchen string.
• Heat oil and butter in a Dutch oven over medium-low heat. Place rolls in the Dutch oven; fry until very dark on all sides, 20 to 30 minutes. Transfer to a plate.
• Place remaining onion in Dutch oven over medium heat. Cook and stir, scraping bits from the bottom, until onions are translucent, about 5 minutes. Add 1/2 teaspoon salt; stir. Add 1/4 cup boiling water; scrape the bottom again.
• Return rolls to the Dutch oven. Add additional boiling water to just cover rolls; place lid on Dutch oven. Reduce heat to low; simmer until meat is very tender, about 90 minutes. Check from time to time, adding more boiling water if needed. Season with salt and pepper.
• Transfer rolls to a plate; keep warm. Combine ice-cold water and flour in a small container with a lid; shake to blend. Add mixture slowly to the simmering juices; stir until gravy is thickened, about 5 minutes.
• Arrange rolls on a serving platter; cover with gravy.

INGRID'S ROULADEN

Steps:

• Prepare a work area. Lay out pieces of meat flat. Spread on mustard and pepper full length. Add some ham, onion and cornichon on one end.
• Roll each and tie with twine.
• Brown onions and remaining bacon in a cast iron pot.
• Add rouladen and brown on high heat, turning often. If you are making a large batch, brown them in a separate fry pan first. Once meat is browned, douse with brandy.
• Then fill with water and a broth cube up to the top level of rouladen. Add bay leaf, salt and pepper, paprika, sugar. Bring to a boil over medium heat.
• Cover with lid and simmer on low/medium for 45 minutes.
• Add mushrooms and simmer 5-10 more minutes.
• To thicken the sauce: put wondra flour in cold water in a cup and mix. Add flour mixture back into gravy and bring briefly to a boil. Also add sour cream in the same fashion.
• Remove rouladen, take twine off each one and place them in a serving dish. Now pour sauce over them.
• Serving suggestions: Red cabbage, Potato dumplings or spaetzle, Green beans or brussels sprouts.